Hamburger Hobo Packets
Want a fun and easy dinner idea that doubles as a camping meal? Try these tasty Hamburger Hobo Packets made with ground beef and veggies. So much flavor!
A FUN CAMPING MEAL
Hamburger Hobo Packets are a family friendly dinner that even the picky eaters will love! This quick and delicious meal only requires a few ingredients that you can find in your pantry or freezer. Plus, you can customize the packets with whatever veggies and herbs you have on hand. With these hassle-free hobo packets, it’s so simple to create a hearty dinner – all in one foil packet! With a simple yet flavorful taste, it’s perfect for any night of the week or to take on your next camping trip!
FREQUENTLY ASKED QUESTIONS:
While it may sound unusual, adding water to the ground beef mixture is my secret for crafting deliciously tender burgers. Believe me, the difference it makes will surprise you!
If you’re not a fan of a heavily seasoned burger, don’t fret. Just add a dash of salt and pepper, and a bit of water – and voila! A delicious, juicy burger awaits. It’s all about what you enjoy.
Peppers, mushrooms, zucchini, yellow squash, broccoli, and cauliflower. You can really have a lot of fun with this recipe.
Once they’ve finished cooking, carefully open the packet, add the cheese on top then close it again. Wait about 5 minutes for the cheese to melt then enjoy!
Sure, assemble them as you would to put them on the grill. Preheat the oven to 400F and cook for about 30-40 minutes (oven times may vary) or until the burger internal temperature reaches 160F.
To reheat, you have three options: oven, grill or microwave. If you’re using a microwave, remember to remove from the foil first.
Store leftovers in an airtight container in the fridge for up to 3 days. Freeze them for longer storage – up to 3 months.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- lean ground beef – it needs to be a lean ground beef so it doesn’t produce a bunch of grease.
- ketchup – it might seem weird to add ketchup but think of it more as adding a bit of tomato seasoning. It really adds so much flavor.
- Worcestershire sauce – this doesn’t add a strong flavor at all but if you don’t like it, then leave it out.
- assorted seasonings – I combined my favorite seasonings here but feel free to use your favorite.
- water – water is my secret ingredient to hamburgers and meatballs. This really keeps them so moist and not so tough.
- Yukon gold potatoes – I love the creaminess of the Yukon gold potatoes but you could certainly use Russet potatoes.
- frozen sliced carrots – this makes preparation much faster. You could use freshly sliced carrots, the key is just to make sure they get tender enough without overcooking your hamburger.
- large sweet onion – if you aren’t a fan of onions just leave them out. Or, you could keep them on for flavor and then just remove after cooking.
- salted butter – this butter will not only add flavor but also moisture.
HOW TO MAKE HAMBURGER HOBO PACKETS
Mix the ground beef, ketchup, Worcestershire sauce, onion powder, garlic powder, salt, paprika, pepper and water in a large bowl until well combined and set aside. Mix the potatoes, carrots, olive oil, garlic powder, salt, and pepper in a large bowl until well combined. Lay out (6) 18×12 sheets of foil (use heavy-duty foil if you can) and spray with nonstick cooking spray. Add 1/6th of the potato and carrot mixture into the center of each foil packet.
Divide the meat mixture into 6 patties and place one on top of the vegetables. Evenly distribute the onion slices on top of the burgers. Last, add 1 tablespoon of butter on top of each one.
Crimp and secure each packet well so no air can escape. Preheat the grill to 400°F (medium-low to low heat). I like to add an oven thermometer to the grill so I can make sure of the temperature. Once at 400°F, add the packets to the grill and shut the top. Cook until the burgers reach 160°F and the vegetables are tender, about 30-40 minutes.
Remove from grill, be careful handling and enjoy!
CRAVING MORE RECIPES?
Hamburger Hobo Packets
Ingredients
For the burgers:
- 2 pounds lean ground beef
- 2 Tablespoons ketchup
- 1 Tablespoon Worcestershire sauce
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ¼ cup water
For assembly:
- 1 ½ pounds Yukon gold potatoes, small diced (I leave the skin on – just make sure you rinse the potatoes well before dicing)
- 12 ounce bag frozen sliced carrots
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 large sweet onion, sliced
- 6 Tablespoons salted butter, cut into tablespoons
Instructions
- Mix the ground beef, ketchup, Worcestershire sauce, onion powder, garlic powder, salt, paprika, pepper and water in a large bowl until well combined and set aside.
- Mix the potatoes, carrots, olive oil, garlic powder, salt, and pepper in a large bowl until well combined.
- Lay out (6) 18×12 sheets of foil (use heavy-duty foil if you can) and spray with nonstick cooking spray.
- Add 1/6th of the potato and carrot mixture into the center of each foil packet.
- Divide the meat mixture into 6 patties and place one on top of the vegetables.
- Evenly distribute the onion slices on top of the burgers.
- Last, add 1 tablespoon of butter on top of each one.
- Crimp and secure each packet well so no air can escape.
- Preheat the grill to 400°F (medium-low to low heat). I like to add an oven thermometer to the grill so I can make sure of the temperature.
- Once at 400°F, add the packets to the grill and shut the top. Cook until the burgers reach 160°F and the vegetables are tender, about 30-40 minutes.
Notes
- Please refer to my FAQ’s and ingredient list above for other substitutions or for the answers to the most common questions.
- If you like a simpler seasoning, just use the salt, pepper and water and it’ll still taste great!
- This is a great base recipe to work off of to add your own touches. Simple yet flavorful, perfect for any weeknight meal.
- We like to eat these with ketchup, ranch, spicy mustard, or bbq sauce.
- Keep leftovers in the fridge for 3 days, freeze for 3 months.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I remember making these as a Girl Scout on a camping trip. So delicious. Good memories.
I was in the Girl Scouts too! Good memories!
My mother made these when we were kids. Only she but bacon on the bottom, then the ground beef, potatoes and veggies. all in a small tin pan and covered them with foil. Place them on the grill until the bacon was crispy and the ground beef was done. The potatoes would be tender and so yummy. They are still my go to for my husband and I.
Good memories with this one 🙂
Very good – the whole family loved them. Thank you for the recipe
Hey Rebecca! Totally understand that! That’s a good question and I’ll be totally honest, I have never tried to freeze them before cooking. It seems like it *should* work. I just am not sure how well the potatoes would do. I always worry about freezer burn too.
We only have a regular oven and a griddle. Can this be cooked another way other than grilling it?
Please refer to my FAQ’s above for oven directions